"I love cobblers and occasionally prefer a pastry crust instead of a batter based cobbler. This is good mixed with blueberries and begs for vanilla bean ice cream. The pie crust is essential this one: http://www.recipezazz.com/recipe/pie-crust-20932"

FOR THE PIE CRUST

Step 1

In a food processor add all ingredients except half of the egg and pulse briefly until well mixed. Do not overheat by over processing.

Step 2

Turn dough out into a shallow bowl and mix with hands to make a stiff dough. Again, take care not to heat the dough by over-handling.

Step 3

Divide the dough into two disks 1 inch thick. Wrap tightly in plastic wrap and chill for at least one hour before rolling.

Step 4

You can use the other half of the egg to brush the top crust of the pie.

FOR THE COBBLER

Step 5

Mix berries, sugar and lemon juice and allow to sit for 30 minutes to let sugar dissolve and juices form. Stir in flour but don't absorb all the juice.

FOR THE ASSEMBLY AND BAKING

Step 6

Preheat the oven to 350F.

Step 7

Roll out the dough into an 11 inch crust and a 9 inch crust. Place the 11 inch crust into a 9 inch cast iron skillet and cut the extra dough allowing some hangover of the skillet edge. Prick the bottom with a fork and bake for 5 to 10 minutes until partially cooked. Cool.

Step 8

Fill the pie crust with the fruit mixture and fit the top pastry piece over the cobbler. The edges can be sealed or left rustic. Steps of left-over pie crust can also be baked and added to the filling for a little extra crust.

Step 9

Cut slits in the top pastry piece and brush with the remaining half an egg.

Step 10

Bake for 1 hour rotating occasionally. Sprinkle with sugar if desired just prior to the end of the bake. Cobble should be bubbling and browned nicely.